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Crunchy Zucchiniand Carrot Air Fryer Pockets

Recipe by Paula Monreal Barral on InstagramAdded 8 August 2026.

10 minutes to prep, 8 to cook. These airy, crispy pockets combine fresh zucchini, carrot, and melty cheese for a quick, satisfying dinner. The air fryer gives them a golden crunch while the rice paper keeps the filling light and portable. Perfect for a light meal or a tasty snack.

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Method

  1. Slice the zucchini and carrots into thin strips using a potato peeler.

  2. Heat 1 tablespoon of extra‑virgin olive oil in a skillet over medium heat and sauté the vegetable strips for about 2 minutes, seasoning with salt and black pepper to taste.

    Kitchen notes · Added by ReelsMeals: softened vegetable strips. Sauté the thin ribbons briefly until just softened.

  3. Beat the egg in a shallow dish until well combined.

  4. Dip each rice paper sheet in the beaten egg, ensuring both sides are lightly coated.

  5. Place a portion of the sautéed vegetables onto the center of each egg‑coated rice paper sheet and top with one cheese slice.

    Kitchen notes · Added by ReelsMeals: filled rice paper. Place the vegetables and cheese in the center of each egg-coated sheet.

  6. Fold the rice paper around the filling to form a pouch, sealing the edges by gently pressing them together.

    Kitchen notes · Added by ReelsMeals: sealed pouches. Fold the rice paper around the filling and press the edges closed.

  7. Arrange the pouches in the air‑fryer basket in a single layer, drizzle a little extra‑virgin olive oil over each, and sprinkle sesame seeds on top.

  8. Air‑fry at 350°F for 8 minutes, or alternatively bake in a conventional oven at the same temperature for 15–17 minutes, until the rice paper is golden and crisp.

    Kitchen notes · Added by ReelsMeals: golden crisp rice paper. Air-fry until the outside is browned and crisp.

  9. Remove the pockets, let them cool for a minute, then serve hot.

Tips while you cook

Prep vegetable strips first
Slice the zucchini and carrots into thin strips before heating the skillet.
Season while sautéing
Add salt and black pepper to the vegetables during the 2‑minute sauté.
Coat both sides of rice paper
Dip each rice paper sheet in the beaten egg, ensuring both sides are lightly coated before adding filling.
Cool briefly before serving
Let the pockets rest for a minute after air‑frying to allow the rice paper to set.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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Paula Monreal Barral made this.

The recipe comes from Paula Monreal Barral’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

Are you Paula Monreal Barral and want this changed? Email [email protected].

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